Enzymatic Hydrolysis of Jatropha curcas Seed Cake and Utilisation of Its Hydrolysates for Single Cell Protein Production

Abstract

Production of jatropha seed cake hydrolyzates (JSCH) and its utilisation for a medium in single cell protein (SCP) production was examined. To produce JSCH, 5% of jatropha seed cake (JSC) powder was enzymatically hydrolysed using concentrated crude enzyme from Trichoderma viride. Hydrolysis released 27.3 mg/ml reducing sugar when done at 30o C for 36 hours. JSCH consisted of 16.9 g/ml or 62% sugar as monosaccharide from the total reducing sugar produced, as analysed using Gas Chromatograph. Based on these results, the sugar-rich JSCH was then used for medium SCP Saccharomyces cerevisiae production. Aerobically fermentation at 30o C and 120 rpm shaking for 48 hours produced 12.5 mg/ml SCP with efficiency 74.2%, respectively.